PAELLA VALENCIANA |
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Chorizo, Mussel, Scallops, Shrimps, Chicken in Aromatic
Saffron Rice |
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The classic Spanish saffron rice dish cooked to
order in an open pan |
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(please allow 30 minutes for preparation) |
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Appetizer/Tapas |
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| Calamares Fritos / Squid: Deep fried and served with lemon and alioli sauce | |
| Chicharong Bulaklak / Pork Ruffles: Deep Fried | |
| Gambas al Ajillo / Shrimp: sauteed in olive oil, garlic, paprika and served on a sizzling plate | |
| Mejillones Marinera / Mussels: sauteed in tomato and saffron | |
| Balut ala Pobre / Duck Egg: simmered in special gravy serverd on a sizzling plate | |
| Camaron Rebosado / Shrimp: battered lightly, served crispy & alioli sauce on the side | |
| Chicharones / Pork Rind: deep fried & served crispy | |
| Lumpianitas / Pork: ground and sauteed wrapped and fried | |
SOUP/Sopas |
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| Chicken & Mussel Tinola / chicken & mussel: simmered in ginger broth | |
| Sinigang na Bangus Belly / Milkfish: prime cut boiled in tamarind broth | |
| Sinigang na Corned Beef / Corned beef brisket; slow-cooked to tenderness in beef sour broth | |
| Seafood Sinigang sa Miso / Mixed seafood; boiled in tamarind and miso broth | |
| Beef Bulalo / Beef Shank and Bone Marrow: boiled to tenderness with mixed vegetables | |
| Pork or Beef Sinigang / Choice of pork/beef, boiled with vegetables in tamarind broth | |
| Smoked Bangus Sinigang / Smoked Milkfish simmered in tamarind broth | |
VEGETABLES/Verduras |
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| Adobong Kangkong / Kangkong leaves; blanched in vinegar, soy sauce and garlic | |
| Kangkong w/Tofu / Kangkong leaves sauteed in chorizo and topped with crunchy tofu | |
| Ginataang Sitaw at Kalabasa / String beans and Squash; sauteed in coconut milk | |
| Pinakbet / Eggplant, Bitter Melon, Okra and String Beans; sauteed with pork and shrimp in shrimp paste | |
| Binagoongang Kangkong / Kangkong Leaves; sauteed in shrimp paste | |
| Bicol Express / Vegetable medley; sauteed in coconut cream and served spicy | |
| Pancit Canton / Noodles with vegetables, chicken, shrimp and chicken liver | |
Beef/Pork and Poultry/SEAFOOD |
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| Lengua Champignon / Beef Tongue; stewed with mushroom and cream sauce | |
| Osso Bucco / Beef shank; stewed in garlic and tomatoes | |
| Humba / Pork; leg braised and served on a bed of bokchoy | |
| Callos ala Madrilena / Tripe, beef tendons, spanish chorizo, chickpeas in rich tomato sauce | |
| Tilapia Crunch / Fillet of fish; fried crisp and served with tomato salsa | |
| Catfish Escabeche / Fish: deep fried served with sweet and sour sauce | |
| Bangus Belly / Fish: deep fried served with tomato, salted eggs and mango salad | |
| Sizzling Softshell Crab / Softshell crabs topped with "taba ng talangka" | |
| Sizzling Steak Salpicao / Beef Tenderloin: with minced garlic served on a sizzling plate | |
| Sizzling Sisig / Pork: chopped with onion and jalapeno pepper with egg and served on a sizzling plate | |
| Sizzling Bangus Sisig / Milkfish: served with onion and jalapeno pepper | |
| Sizzling Chorizo Sisig / Chorizo/Longanisa without casing: sweet and spicy and topped with egg | |
| Crispy Binagoongan / Pork: cooked crisp served on grilled eggplant and topped with shrimp paste | |
| Lechon Kawali / Pork side: deep fried and served with liver sauce or vinegar sauce | |
| Bistek Tagalog / Beef: sliced and marinated in soy sauce and lemon sauteed with onions | |
| Beef Tapa / Beef tenderloin: marinated and grilled | |
| Chicken Pork Adobo / Chicken and pork: marinated in soy sauce and vinegar, and garlic sauce | |
| Kare-Kare / Ox tail: cooked in peanut sauce with mixed vegetables | |
| Carne Ala Cubana / Pork: ground with raisins, garbanzos and peas served with egg and banana fritters | |
| Crispy Fried Chicken prepared in a special seasoning | |
RICE/Arroz |
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| Patio Garlic Rice | |
| Patio Adobo Rice | |
| Patio Binagoongan Rice | |
| Steamed Rice | |
COLD BEVERAGES |
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| Bottled Water | |
| Iced Tea | |
| Soda | |
| Calamansi Juice | |
| Mango Juice | |
| Mango Calamansi Juice | |
| Coconut Juice | |
HOT BEVERAGES |
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| Hot Tea | |
| Hot Chocolate | |
| French Vanilla | |
| Cappuccino | |
| Cafe Latte | |
| Espresso | |
| Cafe Americano | |
DESSERT/Postre |
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| Brazo con Fruta (Patio's version of brazo demercedes covered with white chocolate cream and select berries) | |
| Buko con Seta (Patio's version of Halo-halo served on fresh young coconut and topped with ice cream) | |
| Turon a la Mode (Crispy banana turon werved with ice cream) | |
| Chocolate Matador (Layers of chocolate cake and chocolate mousse and a scoop of vanilla ice cream on a bed of raspberry sauce and sprinkled with buttercrunch) | |
| Mango Supremo (Mango roll cake with mango ice cream and topped with puree of mango and sans rival) | |
| Ice Cream (Traditional sorbetes in your choice of flavor:Buko pandan, ube, macapuno, vanilla) | |
| Leche Flan (Our very own recipe:creamy and light) | |